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Ingredients 2 tsp Cooking Oil 1 small Vidalia Onion, diced 1 Celery Stalk, diced ½ cup Sun-Dried Tomatoes 2 Cloves Garlic ¼ cup Basil 2 tsp Rosemary Leaves, chopped ¾ cup Unsweetened Cashew MALK 28 oz can San Marzano Peeled Tomatoes 3 Dates, pitted 1 tbsp Lemon Juice 1 tsp Sea Salt
Directions Bring a large pot to medium-high heat, then add 2 tsp cooking oil. Add the diced onion, celery, and sun-dried tomatoes. Cook for about 2-5 minutes or until the vegetables begin to soften. After, stir in the minced garlic, basil, and rosemary. Continue cooking for another 1-2 minutes or until fragrant. Remove from heat, then transfer to a high-speed blender. Add Unsweetened Cashew MALK, San Marzano tomatoes, pitted dates, lemon juice, and salt. Process on high until silky smooth.
